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They are always referred to as chicharrones here in South Texas. I've seen them offered in tacos and I ordered one once and it was horrible, just mush. I hear in Central America they are served moist, one at a time on a platter to the wealthy.
A couple of my favorites...but haven't had any since 2019 as I work on improving my diet.
Love 'em? Hate 'em? I am in the former group, much to the dismay of my cardiologist. Some of my local gastro pubs sell them hot and freshly fried. They make a nice app or simply a nosh with a brew. Commercial bagged ones have really grown in quality. I swap in some kicked up flavors from time to time but these are my go to.
I've never had moist, mushy pork rinds...half of the fun is the crunch. Doesn't sound like I'm missing anything.
